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<span data-mce-bogus="1" class="mceItemHidden">Delicata Squash and Quinoa</span>

This Delicata Squash with Dried Cranberries and Quinoa makes for a healthy easy lunch on it's own, or would make a lovely addition to your Thanksgiving spread!
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Lunch/Side
Cuisine: American
Keyword: delicata squash, quinoa
Servings: 2
Calories: 391kcal
Author: Kaylee Pauley


  • 1 delicata squash approximately 12 ounces
  • 2 tsp organic coconut sugar divided
  • 1/4 cup + 2 tbsp dry quinoa
  • 2 tbsp dried cranberries
  • 2 tbsp sunflower seeds
  • 1-2 ounces raw milk cheddar cheese chopped


  • Preheat oven to 375 degrees and spray baking sheet with coconut oil cooking spray.
  • While oven preheats, slice the delicata squash into 1/2" rings, discarding the ends and seeds from middle. Lay them flat, in single layer, on baking sheet and sprinkle with one teaspoon coconut sugar.
  • Bake delicata squash for 10 minutes, then flip each piece over and bake additional 5 minutes, or until tender and cooked to your liking.
  • Meanwhile, cook the quinoa according to package directions. Once quinoa and squash have baked. Spoon quinoa out onto two plates/bowls, add sunflower seeds, dried cranberries, and raw cheddar, then top with roasted delicata squash. Sprinkle entire plate with remaining coconut sugar and serve!


*For a great Thanksgiving addition, chop the delicata squash into smaller pieces and toss all ingredients to form a warm, hearty, side to serve with your butterball turkey!
*Nutrition info is for 1.5 ounces of the raw cheddar cheese, split between two servings.


Serving: 1g | Calories: 391kcal | Carbohydrates: 40.5g | Protein: 12.2g | Fat: 12.9g | Saturated Fat: 5.1g | Polyunsaturated Fat: 3.6g | Cholesterol: 22.5mg | Sodium: 127.5mg | Fiber: 4.5g | Sugar: 15g